Har Gow

Har gow or har gau (蝦餃), also known as shrimp dumplings, is a classic dish, recognized for their delicate, translucent wrappers and juicy shrimp filling. It is a beloved Cantonese dim sum item, similar to steamed meatballs, siu mai, custard buns, taro buns, congee, cheung fun, turnip cake, sesame balls, lo mai gai, gai lan, you choy sum, and steamed pork ribs. This har gau is handmade with care and skill; these dumplings are an actual test of a dim sum chef’s artistry. Each bite is light, fresh, and full of flavor—perfect to pair with tea and other dim sum favorites. Let’s learn how to master and make your homemade har gow to satisfy your craving. This shrimp har gow recipe features step-by-step photos, cooking tips, and a video tutorial to guide you through the process. 

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What is har gow?

Har gow (蝦餃) is a classic Cantonese dim sum dish. It is pronounced "ha1 gaau2" in Cantonese or "xiā jiǎo" in Mandarin Chinese. Also, shrimp dumplings are a staple of dim sum, like steamed meatballs, siu mai, custard buns, taro buns, congee, cheung fun, turnip cake, sesame balls, lo mai gai, gai lan, you choy sum, and steamed pork ribs—a style of Chinese cuisine consisting of small, shareable plates, or in a steamed bamboo basket that is served with tea. It is a very popular item among all the dim sum items at the Chinese restaurants. Additionally, it is known as "crystal shrimp dumplings." 

Har gow is known for its elegant appearance, delicate wrapper, and juicy shrimp filling. The wrappers are translucent and often made from a dough of wheat and tapioca starch. Additionally, shrimp dumplings typically cost more because they utilize fresh shrimp and delicate, handmade wrappers that require time and skill to prepare.

What does har gow taste like?

Har gau has a clean, delicate shrimp flavor with subtle seasonings that let the seafood shine. The wrapper is soft but slightly chewy, complementing the shrimp's juicy and bouncy texture. People often dip them in soy sauce, chili oil, XO sauce, or garlic chili sauce, making the dish even more savory and satisfying. 

What makes har gow unique?

Har gow’s uniqueness is from its translucent, delicate wrapper, skillful pleating, fresh, lightly seasoned shrimp filling, and perfect balance of textures—all combining to create an elegant, chewy texture and a delicious dim sum experience.

What is the difference between har gow and siu mai?

Har gau is wrapped with a thin, translucent, white dough made from a blend of wheat starch and tapioca starch. The wrapper is smooth and delicate, allowing the pink shrimp filling to shine through, and has a slightly chewy texture. Shaped into a crescent or half-moon, with pleats 8-12 folds on top, sealing the dumpling. It is primarily filled with whole or chopped fresh shrimp, along with a bit of bamboo shoots for added crunch. 

On the other hand, siu mai is wrapped in a thin, yellow, and square-shaped wonton wrapper. The wrapper is thinner, but less delicate than har gow’s, providing a “cup” for the filling. They are often shaped like a small, open pouch or cup, with the filling visible on top. Siu mai typically contains a mixture of ground pork, shrimp, mushrooms, and sometimes crab roe or other ingredients. They are heavier and meatier than har gow, with a more savory, umami flavor.

How thin should the wrapper be?

The wrapper should be thin enough to be translucent but thick enough to hold the filling—about 2 mm is ideal. If it’s too thick, it will be chewy and doughy. That’s why har gow is an expensive dim sum item, as it requires skill and time to prepare, wrap, and steam. 

Can I make har gau ahead of time?

Yes, you can make har gow ahead of time and freeze them for later use. You can steam it when ready to eat. 

How do I cook frozen har gow?

Steam frozen har gau straight from the freezer for about 10-15 minutes, or until fully cooked through and the wrapper has turned translucent. Usually, I steam the frozen shrimp dumplings for 15 minutes with a small to medium fire. 

Can I use pre-cooked shrimp for the filling?

It is best to use raw shrimp for har gow filling so that it stays juicy and tender after steaming. Pre-cooked shrimp can turn rubbery and harder to wrap. 

What dipping sauce goes best with har gow?

Why do my har gow wrappers crack or fall apart?

First, if you do not use hot boiling water immediately, pour it into the starch mixture. Mix it slightly and cover it with a lid for 15 minutes. The dough will crack and fall apart. These steps are crucial for making the dough. Also, if the dough is too dry or the fire is too high when steaming, the wrappers may crack. Ensure the other dough is covered with a damp cloth or plastic wrap while you are working on a piece of the dough. 

How many pleats should har gow have?

Traditionally, skilled dim sum chefs make 7 to 13 pleats on each dumpling. I like to fold around 8-10 pleats. Don’t worry too much; as you practice a few times, you will master the technique and know how many pleats you will need. 

Substitution: 

Can I use cornstarch instead of wheat starch?

Can other ingredients be used for the filling?

Yes, but traditionally, shrimp dumplings add bamboo shoots for extra texture and flavor. Just don’t overload the filling because the wrapper may break.

Cooking tips for how to make har gau: 

Dough:

• Mix wheat, tapioca starch, and salt thoroughly in a container. 
• Pour hot boiling water into the starch mixture immediately, mix it slightly, and cover the mixture with a plate for 15 minutes. Let it wait until it is not too hot to knead the dough. 
• Separate 2 times to add oil into the dough. 
• Knead the dough until smooth (about 5 minutes).
• Divide the dough into approximately 20- 22 pieces. 
• Keep the dough covered at all times, as it dries out quickly. Always keep it under a damp towel or plastic wrap while working.
• Remember to brush some oil on the knife or pastry cutter before pressing the dough.
• Additionally, apply a small amount of oil to your hands and fingers to facilitate folding and prevent sticking while working with the dough or wrappers. 
• Press the wrappers thin, but not too thin. Aim for a thickness of about 2 mm—thin enough to be slightly translucent, but thick enough to hold the filling. The middle is thicker.

Filling:

• Use raw shrimp, without shells, and chop some finely, like a paste. Keep some roughly chopped for a mix of bite and bounce texture.
• Don’t overfill the dumpling. Use about 1 teaspoon of filling per wrapper, as too much filling can cause the delicate wrapper to tear when folding or steaming.
• Fold carefully and seal tightly. You can try for 7–13 pleats, but focus on a tight, even seal.

Steaming:

• Use parchment in your steamer or a layer of vegetable leaves. This prevents shrimp dumplings from sticking and keeps the dumplings intact.
• Steam over a small to medium fire to prevent cracks and wrapper bursts. Steam over boiling water for 8-10 minutes for freshly made har gau or 15 minutes if it is frozen.
• The wrapper should become translucent, and the shrimp should be firm and pink when it is ready.

Serving/ Storing

• Har gau tastes best when fresh and hot from the steamer. The wrapper can become sticky or chewy if left to sit for a long time. However, be careful not to eat it immediately; wait a little bit to prevent burns.
• Freeze uncooked dumplings for later. Lay them flat on a tray to freeze, then transfer to a bag. When you are ready to eat, steam from frozen—no need to thaw them.

Storage: 

How do you store the leftover cooked shrimp dumplings?

Let them cool completely at room temperature. Then, place in an airtight container lined with parchment paper to prevent sticking. It lasts up to 2 days in the refrigerator. You can microwave the shrimp dumplings by covering them with a damp paper towel and heating them in short intervals, such as 15-30 seconds, to prevent them from drying out. Steam refrigerated shrimp dumplings until thoroughly heated, around 5 minutes.

How do you store the uncooked raw har gau?

I like to place the shrimp dumplings in a single layer on a parchment-lined tray. Then, freeze them until solid (about 1–2 hours). After that, transfer them to a zip-top freezer bag or an airtight container. Label it with the date, as it is best used within 1 month for optimal quality.

Reheat: 

How to reheat shrimp dumplings? 

You can microwave it if the har gow is straight from the fridge. Cover the shrimp dumplings with a damp paper towel and microwave in short intervals to avoid drying out, such as 30 seconds to 1 minute. Alternatively, you can steam the refrigerated shrimp dumplings until they are thoroughly heated, which takes around 3-5 minutes.

How to cook frozen har gow? 

Steam it directly from frozen for 15 minutes over a small-medium fire, or until the wrapper turns translucent and the shrimp are cooked through.

FAQs: 

Instructions for how to make har gow:

Dough:

1. Put 1 cup of wheat starch, ⅔ cup of tapioca starch, and ½ teaspoon of salt into the bowl and mix them well.

2. Pour 1 ⅓ cups of water into the pot and turn on medium-high fire until the water is boiling.

3. Immediately pour the hot boiling water from step 2 into the starch mixture from step 1. This step is crucial. After that, stir it a little bit.

4. Cover the mixture with a plate for 15 minutes or until the mixture is not too hot to knead.

Filling:

5. While waiting for the dough mixture, chop ½ pound of no-shell raw shrimp into a paste-like.

6. Then, roughly chop another ½ pound of no-shell raw shrimp into pieces.

7. Mince ½ cup (2 oz) of bamboo shoots.

8. Put the chopped shrimp and minced bamboo shoots into a bowl. After that, add ⅛ teaspoon of salt, ¼ teaspoon of white pepper, 1 teaspoon of cornstarch, and 1 tablespoon of sesame oil. Mix the shrimp filling well.

9. When the dough mixture is not too hot to work with, knead the dough and add 1 tablespoon of vegetable oil. Separate it 2 times to add ½ tablespoon of vegetable oil at a time. Knead the dough until it comes together and is no longer sticky (about 5 minutes). Wear gloves if you prefer not to handle the dough with your bare hands and prevent sticking.

Divide the dough:

10. Roll the dough into a long shape.

11. Brush some oil on the pastry cutter front and back. Then, cut the dough in half and cut it into pieces. Around 20-22 pieces. (This recipe can make around 25-26 of har gau, shrimp dumplings.)

12. Take a piece of dough and press it with the pastry cutter to flatten the dough.

13. Next, use a circle cutter (3.5 inches in diameter) to cut out the flattened dough. (You can skip this step if you don't mind the shape being uneven.)

Combine:

14. Scoop around 1 teaspoon of shrimp filling from step 8 in the middle of the flattened dough wrapper. You can dip some oil on your fingers when wrapping the har gau; this way can prevent sticking.

15. Fold the har gow by pushing the front wrapper and pressing it down. Pleat it around 8-12 folds. Repeat and finish the rest of them. (You can use a pair of scissors to cut the top to give it a nicer trim. This is an optional.)

16. Place some har gow or har gaw into the bamboo steamer with a paper liner.

17. Or, lay the rest of the wrapped har gow on the tray with parchment paper. Then, freeze them for later use.

Steaming:

18. Pour 6 cups of water into the wok and turn on high fire until the water is boiling. Put the bamboo steamer with the wrapped har gau from step 16 into the wok. Turn the fire to small-medium and steam it for 8 minutes.

Enjoy this delicious classic dim sum har gow recipe! Also, check out these recipes: walnut shrimp, crispy noodles, Thai satay chicken, Asian shaved ice, lychee slush, tom yum kung, and ssamjang Korean dipping sauce.

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